When it comes to summer cooking, my philosophy is always simple recipes that celebrate the freshest ingredients. The Saturday farmers market is a family tradition and this past weekend the heirloom tomatoes were so gorgeous I couldn’t resist filling my basket with a rainbow of colors.
Galette’s are rustic, quick and perfectly adaptable to every season. They can be made sweet or savory. This galette is basically a pizza! The crust is so flaky and buttery with a slight tang. Topped with an herby ricotta and sweet juicy tomatoes. If you feel like out doing yourself (I always do) – drizzle the top with evoo, honey and flaky salt. Finish with a light brush of beaten egg on the boarders and sprinkle generously with parmesan. The crust bakes up cheesy and golden brown.
Tips and Tricks
• make the pastry dough in advance and this comes together in minutes. I have shared my go-to sourdough pie dough. Feel free to use your favorite dough.
• salt your tomatoes and allow them to rest- this is key! Salting them ahead releases their juices so they get nice and caramel-y and the crust doesn’t get soggy.
• play around with the filling! I’ve made this with ricotta, goat cheese, cottage cheese.
• tomatoes are the star of this galette so use delicious heirloom tomatoes!
Heirloom Tomato Galette
Description
When it comes to summer cooking, my philosophy is always simple recipes that celebrate the freshest ingredients. The Saturday farmers market is a family tradition and this past weekend the heirloom tomatoes were so gorgeous I couldn’t resist filling my basket with a rainbow of colors.
Galette’s are rustic, quick and perfectly adaptable to every season. They can be made sweet or savory. This galette is basically a pizza! The crust is so flaky and buttery with a slight tang. Topped with an herby ricotta and sweet juicy tomatoes. If you feel like out doing yourself (I always do) – drizzle the top with evoo, honey and flaky salt. Finish with a light brush of beaten egg on the boarders and sprinkle generously with parmesan. The crust bakes up cheesy and golden brown.
Ingredients
Sourdough Pie Dough
1 cup (125 grams) all-purpose flour
8 tablespoons (1 stick) unsalted butter (6 tbsp butter + 2 tallow)
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon apple cider vinegar
1/2 cup (125 grams) sourdough discard, cold from the fridge
Heirloom Tomato Galette
1 cup ricotta (can sub cottage cheese, goat cheese, marscapone)
1 tablespoon chopped basil
1/2 teaspoon chopped thyme
1/2 teaspoon lemon zest
1–2 cloves garlic
flaky salt and freshly ground pepper
1.5 lb tomaotes, halved and sliced- salted for 15 minutes pat dry
1 tablespoon extra virgin olive oil
1 tablespoon honey (optional)
1 egg + 1 tablespoon milk, heavy cream or water
2-4 tablespoon grated parmesean
Instructions
For the Dough
- Use a cheese grater to grate the cold butter into a large mixing bowl. Add the flour, salt and sugar and use a fork to mix the ingredients together. Use a bench scraper or a pastry cutter to cut the butter into the flour mixture, until it forms large crumbles.
- Add the starter and vinegar and use a fork to incorporate. Using your hands press the dough together. If the dough is dry add a teaspoon of ice water.
- Shape the dough into a disk- slightly flatten with rolling pin. Allow to chill in the fridge for at least two hours and up to 4 days.
For the Heirloom Tomato Galette
- Pre-heat oven to 400 F.
- To prep the tomatoes: toss the slices with a teaspoon of salt and spread them on a clean dish towel or parchment lined baking sheet and let sit for at least 15 minutes. Pay them dry with paper or dish towels.
- To make the cheese filling: combine ricotta, garlic, zest, basil, thyme, salt and pepper in the bowl of a food processor and mix until it’s all combined and smooth.
- Roll out the dough: on a well-floured surface. Transfer dough to parchment paper lined baking sheet/tray (so that you are assembling the galette directly on what it will be baked on). Chill in freezer for 10 minutes.
- To assemble the galette: spread the ricotta mixture on the dough, leaving a 1-2’ border. Arrange the tomatoes on top of the filling. Fold the edges of the galette dough over the tomatoes. Brush the sides of the galette with the egg wash and sprinkle with the parmesan cheese. Drizzle tomatoes with olive oil, honey, freshly cracked black pepper and flaky sea salt.
- Transfer galette to oven and bake for 35-45 minutes, until the crust is golden brown, and tomatoes are starting to burst.
- Top with tons of torn basil and serve warm.
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